Sourdough Bagels
sugarspunrun.com · 2026 · 12 bagels
Against 150 bagel recipes
More salt than 88% of recipes and no yeast, unlike 82%.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- More salt than 88% of recipes: 2.6% of the flour weight against the typical recipe's 1.9%.
- No yeast at all, where 82% of recipes use some (most of those 0.9 to 1.6% of the flour weight).
- More malt or sugar than 84% of recipes: 9% of the flour weight against the typical recipe's 4%, about 2.5 times as much.
Ingredients (12)
- 1 ⅔ cups warm water≈ 395 g
- ⅔ cup active sourdough starter≈ 160 g
- 2 Tablespoons avocado oil ((may substitute vegetable oil or canola oil))≈ 27 g
- 3 Tablespoons honey≈ 63 g
- 5 ½ cups bread flour + additional as needed≈ 699 g
- 1 Tablespoon table salt≈ 18 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 Tablespoon cornmeal ((optional))≈ 9 g
- 8 cups water≈ 1896 g
- ¼ cup honey ((Or you may substitute 2 Tablespoons barley malt syrup))≈ 85 g
- Any desired bagel toppingsn/a
- 1 egg≈ 50 g
- 1 teaspoon water≈ 4.9 g
flour 699 gbatter 1362 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 150 recipes. Shaded: the middle half. Tick: the median.
- Water57% · 42nd percentile · median 59%
- Malt or sugar9% · 85th percentile · median 4%
- Salt2.6% · 90th percentile · median 1.9%
- Yeast0% · 9th percentile · median 1.1%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 17 to 20 minutes
- median 20 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: water, malt or sugar, salt, yeast.
Do something with it
Or browse all 150 bagel recipes.